IT’S TIME YET AGAIN, MY FRIEND.
It’s hard to believe that just 365 days ago we were right here, ooh-ing and ahh-ing over yet another chocolate and peanut butter-filled recipe.
As well as 730 days ago.
And 1095 days ago.
AND 1460 days ago.
And just… a lot of other days ago as well.
It’s FOODUZZI’S BIRTHDAY!
That’s right. It’s this teeny tiny corner of the internet’s birthday. This place where we freak out over vegan cookies, devour plant-based meals, and sometimes take a break from the food and talk about life stuff.
This place is such a special, wonderful, time-consuming, exciting, frustrating, amazing, inspiring place, and I’m so honored you’re a part of it. Truly. Thank you!
I share a recipe that involves chocolate and peanut butter every year on Fooduzzi’s birthday.
Why?
It’s a great way to celebrate. It’s also one of my favorite flavor combinations, and because today is also my birthday, I consider it a little gift to myself as well as Fooduzzi.
As a recap, here are all of the chocolate peanut butter recipes we’ve shared on this glorious day through the years:
- 1st birthday: Peanut Butter Cup Muffins
- 2nd birthday: Snickerdoodle Buckeyes
- 3rd birthday: Vegan Chocolate Peanut Butter Cinnamon Rolls
- 4th birthday: Vegan Buckeye Cake
- 5th birthday: Swirled Chocolate Peanut Butter Slice and Bake Cookies
- 6th birthday: Vegan Chocolate Peanut Butter Cookie Dough Bites
- 7th birthday: Vegan Peanut Butter Cup Brownies
- 8th birthday: Vegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting (today’s recipe!!)
Did I miss the boat on the cupcake craze? Are they still cool?
Even if they’re not, you won’t want to pass this recipe up.
For one, they’re vegan. And they’re based on my very favorite vegan chocolate cake recipe.
Have you tried it yet? It’s honestly the best. It’s just one of those recipes that is so incredibly tasty and easy that you’ll be as impressed with yourself as you are pleased that you have an entire 6-inch 3-tier cake all for yourself.
Or to share with other people. But like… you could also have it all to yourself.
Second, they’re topped with a peanut butter chocolate ganache frosting. It’s… so good. Not too peanut buttery, but man. It’s thick and creamy and decadent, and perfect with a little extra peanut butter swirled on top.
Third, they’re even better cold. In fact, I’d encourage you to let these guys chill in the fridge for a few hours before serving. The cake just… gets this magical fluffy-yet-nicely-dense texture that completely drives me crazy (in a good way) when chilled. It’s the ideal way to enjoy these, IMO!
I hope you enjoy these cupcakes as much as I do! And if this is your first time here or your 1460th, thank you. Thanks for being here, for reading, and for being a part of the Fooduzzi Fam!
PrintVegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting
Decadent, delightful, delicious vegan chocolate cupcakes with a rich chocolate peanut butter ganache frosting! Perfect for feeding a crowd (or yourself over a few days :) ).
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
CUPCAKES:
- 1/2 cup + 1/3 cup all-purpose flour
- 6 tablespoons cocoa powder, sifted
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 cup + 1/3 cup raw cane sugar
- pinch salt
- 1 teaspoon apple cider vinegar
- 1/2 cup almond milk, at room temperature (I used unsweetened vanilla)
- 1/4 cup melted refined coconut oil
- 1/4 cup unsweetened dairy free yogurt
- 1/2 cup strong hot coffee
FROSTING:
- 10 ounces full-fat coconut milk
- 10 ounces vegan semi-sweet chocolate chips
- 2 ounces peanut butter
- Optional: additional peanut butter for swirling
Instructions
- CUPCAKES: Preheat your oven to 350 degrees F. Line a 12-cup cupcake pan with liners and set aside.
- In a large bowl, add your flour, sifted cocoa powder, baking powder, baking soda, cane sugar, and salt, and whisk well to combine.
- Add apple cider vinegar to a liquid measuring cup. Then pour room temperature almond milk to the 1/2 cup line. Mix to combine. This is your vegan buttermilk! Set aside for a sec.
- Add your melted coconut oil, yogurt, and coffee to a small bowl and whisk to combine. Add in your vegan buttermilk, and whisk again to combine.
- Add your wet ingredients to your dry and mix well with a silicone spatula.
- Divide batter into your 12 lined cupcake cups, filling each cup 3/4 of the way full.
- Bake for 20-25 minutes, or until the cake springs back when poked. Remove from the oven and allow to cool completely in the pan on a cooling rack.
- FROSTING: Heat your coconut milk until hot but not boiling.
- Pour your hot milk over a heat-safe bowl filled with your chocolate chips and peanut butter. Cover and allow to sit for 5 minutes.
- After 5 minutes, mix until it’s creamy and your chocolate is completely melted.
- Allow the mixture to sit at room temperature until cool and firm, about 2 hours.*
- Once it’s thick and firmed, whip the mixture with a stand mixer or a hand mixture until lightened in color and fluffy.
- ASSEMBLE: Frost your cupcakes and drizzle/swirl with additional peanut butter. I like storing these in the fridge and eating them chilled! I think the cake texture is superior when cold. :)
Notes
* You can expedite this by popping the cooled mixture in the fridge. You’ll just want to make sure to mix it so it hardens evenly in the fridge.
They look delish. Can you make them with gluten free flour and sunbutter for the frosting.
I think that should work just fine! I have luck with Bob’s Red Mill’s 1:1 flour. :) Haven’t tested this specific recipe, but in general!